FAKI (HELLENIC LENTIL SOUP)

This recipe also appeared in my cookbook, The Food of Greece’. Wash lentils in a soup pot. Cover with 8 cups of cold water, and bring to a boil. Cover the pot, turn off the heat, and let stand for an hour. Bring to a boil, and stir in the onion, garlic and celery. Cover and simmer for 30 minutes. Add the tomatoes. bay leaf, parsley, your favorite herb and half the oil. Simmer for 30 minutes, stirring occasionally. Add enough water to make 8 cups. Remove the bay leaf. Season the soup, and add the remaining oil. Taste, and adjust the seasonings. Serve hot with the vinegar and garnished with oregano, rubbed between your palms. SERVES:8 Nutrients for 3/4 cup Calories: 129 Exchanges: 1 starch/bread; 1 fat g mg carbohydrate: 13 potassium: 282.5 protein: 5 sodium: 21 fat: 7 cholesterol: 0 fiber: 2.5 SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras Chantiles posted by Anne MacLellan —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008